Cooking With PaPaGrizz

Well Merry Christmas all!

I have a special treat for you today, a Mulled Wine recipe all the way from Denmark. My buddy Morten Nielsen (The Mad Dane) whom I met on the More Monthly Forum said it was ok to share his famous recipe with my readers.

So do me and yourself a favor please, after your done printing the recipe, show Morten your appreciation by taking a look at his book shop at: Friendlyebooks.com who knows you just might find the book or audio you have been searching for...

Anywho, on to the recipe. These are Morten's own words so no translation is needed...

With compliments of the Mad Dane

"Speaking of the Christmas Spirit, and remembering that at least some of the other wonderful people in here live in places where there's considerably less heat than in Denmark at the moment (we're pretty fixed at around 5 degrees c. right now), let me just share with you a recipe for mulled wine I've been using for the last (at least) 15 years now - with great (if a little 'tipsy') success.

First you need to make an extract (don't really know if that's the correct word - but just follow along

You need:
1 liter of water
2 lemons (preferably organic)
3 oranges (preferably organic)
12 quills of cinnamon
5 dried cloves
40 grams of ginger
5 grams of cardamom
2 dried star anises
300 grams of dark brown sugar
300 grams of syrup

Put the water in a pot. Cut the lemons and oranges in large chunks (with the peel) and add them to the water, along with all the other ingredients.

Now slowly bring this to the boiling point (while relishing the fantastic aroma slowly spreading in your kitchen - I've got a new portion simmering in the background while writing this Smile), then remove it from the heat. Put a lid on the pot, and place it in a cool place for 48 hours.

Pour the whole thing into a bowl through a sieve. To get a particularly good result, press out all the juice of the lemons and oranges with your fingers - it's messy, but the result is worth it.

Just pour the liquid into some bottles and place them in a cool place until you need them...

Now, for the end-result - the mulled wine

You need:
1/4 liter of the above extract
1 bottle (0.7 liter) of red wine (you'll have to experiment to find a type that suits you - that's the fun part Smile)
1 deciliter of schnapps or vodka
1 deciliter of cherry wine
1 deciliter of port wine

Mix all the ingredients in a pot and heat it slowly. It has to be very hot, but you must not let it boil. You can use extra cherry wine to adjust the taste if it's too sour for your taste.

Take some heat-resistant glasses, put some raisins and chopped, unshelled almonds in the bottom, and pour the warm wine over it. Serve with a spoon, and enjoy - but don't drive afterwards

Merry Christmas
Morten
http://www.overcomemore.com/blog

http://www.mortenlnielsen.com/blog

Well there you have it my friends. Remember to be safe and careful and enjoy the holidays..come back and visit us after the first of the year for more great recipes and fun.

Always be good to yourself!

PaPaGrizz

Popularity: 30% [?]

Technorati Tags: Danish Mulled Wine

Well howdy all, I hope everyone is doing fine and dandy. Today I would like to share with you my "Chicago Style Italian Beef recipe". Yup thats right, thats where I was born and raised...shocking I know..:) but thats where I spent my " miss-spent youth".

Any who, although I was a country boy trapped in the big city and finally made my escape to the woods, there are a few thing I really miss about that town. Chicago Style Italian Beefs and home cut greasy french fries.

When I was a kid (many many moons ago) I worked at a gas station 1 block south of the corner of Harlem and Addison. There used to be a Beef stand on the NE side of of that intersection and if memory serves me right, it was a small travel trailer type of thing, which only catered to take outs. I'm pretty sure it was it was "Luke's Italian Beefs and Hot Dog Stand" I would love to hear from anyone from that area who could confirm this...ok?

So after moving to the mountains of Arkansas, I found there was no place that even came close to the juicy, dripping, garlic flavored beef on a bun. Needless to say I was not going to do without one of my favorite meals. So Lets take a little trip back to my old home town of Chicago, where they make the best Italian Beefs in the world! (next to mine of course

Please give the video a little time to load, I didn't want to take any short cuts on this one so it's a big file. All the stuff you need to make your own Chicago Style Italian Beefs.

Chow Y'all!

Chicago Style Italian Beef

1 1/2 day prep

SERVES 7 -8

1 (5 lb) or bigger rump roast (please don't use chuck roast, too stringy and greasy)
1 head of garlic sliced
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper
1-1 1/2 tablespoons Italian Seasoning

The Gravy

12 cups beef broth
1 teaspoon coarse-grind black pepper, to taste
2 teaspoon Tabasco sauce
8 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
salt to taste

1. Preheat oven to 325 degrees F.
2. Poke holes in the beef and insert the sliced garlic
3. Sprinkle the roast with garlic powder, oregano, Italian seasoning and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
4. Roast will be  rare-- please don't overcook it!
4. Let cool slightly, then thinly slice.
5. Add to the roast's pan drippings: the boiling water, broth, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
6. Simmer for 20 minutes, scraping up the browned bits.
7. Taste for salt and add some if you wish.
8. Add the sliced beef; cover and marinate in the gravy overnight. (don't skip this part..it is the key to getting that great taste)
9. Reheat the next day and serve in crusty Italian sandwich rolls.

You can have a cheesy beef by adding some mozzarella, and if you can find some  giardiniera throw some of that in too!

Need some gifts for your favorite chef? Please check this out or our eBay listing on the right.

Popularity: 61% [?]

Technorati Tags: Chicago, Chicago Style Italian Beef recipe, Chicago Style Italian Beefs, Italian Beef Recipe Video